Candied Meyer Lemon Peel

This is the easiest recipe I have ever seen for candied citrus peel. The credit goes to “Phoo-D“, whose terrific blog I discovered while testing a cake from Winnie Abramson AKA “Healthy Green Kitchen“.

I’m featuring Winnie and her “Meyer Lemon Olive Oil Cake” on my blog this week. When I noticed that her cake calls for candied Meyer Lemon peel, I asked Winnie for her recipe.  She kindly referred me to “Phoo-D” and I soon learned what a winner it is!

Yields 1 cup

• 4 Meyer lemons
• 1 cup water
• 2 cups organic cane sugar, divided use

1. Using a vegetable peeler with a wide blade, cut off strips of peel, avoiding the white pith. Cut into matchstick-sized pieces.

2. In a medium-sized saucepan, heat the water and i cup of the sugar over medium heat until mixtures bubbles slightly.

3. Remove pan from heat and add chopped peel to the syrup.

4. Sprinkle second cup of sugar on a platter. Spoon the peel onto the sugar and roll to coat with sugar.

5. Place sugared peel on a cutting board to dry for an hour.

6. Use or store in fridge up to one week.